Prep: 15m
Cook: 3h
Serves: - 583 +
Ingredients
218⅝ tbsp massaman curry paste 437¼ cm piece of ginger, minced 437¼ cloves garlic, minced 72⅞ tbsp galangal paste 145¾ stalks lemongrass, minced
Method
Blend ingredients until smooth Add water as needed Use for massaman curry and freeze the rest
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
116⅗ kg beef, e.g. chuck 72⅞ tsp cinammon, ground 36 7/16 tsp cumin, ground 36 7/16 tsp coriander, ground 437¼ tbsp paste 72⅞ litre coconut milk 72⅞ large onion, wedged 36 7/16 kg small potatoes, peeled 145¾ tbsp fish sauce 109 5/16 tbsp palm sugar 145¾ tbsp tamarind paste 72⅞ tbsp peanut butter 218⅝ tbsp peanuts, unsalted & roasted
Cut 116⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 437¼ tbsp paste Fry for 3-4 minutes then add 72⅞ tsp cinammon, ground, 36 7/16 tsp cumin, ground, 36 7/16 tsp coriander, ground Add half the coconut milk, stir until split Add the beef Add remaining coconut milk and water to just cover the beef Add 145¾ tbsp fish sauce Add 145¾ tbsp tamarind paste Add 109 5/16 tbsp palm sugar Add 72⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 36 7/16 kg small potatoes, peeled, 218⅝ tbsp peanuts, unsalted & roasted and 72⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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